Articles filed under Sandwiches

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  • Chopped Mushroom Wrap Mar 15, 2012 11:30 AM
    Chopped Mushroom Wrap: Kitchen Scoop

     
  • Guinness Marinated Flank Steak Sandwiches with Grilled Onions and Boursin Cheese Mar 14, 2012 11:56 AM
    2-pound flank steak or London Broil, at least 1-inch thick 1 can (14.9 ounces) Guinness stout 2 large red onions, cut into 1/2-inch slices 1 small container Boursin cheese Olive oil Kosher salt Ground black pepper 8 thick slices sourdough or country bread Use paper towels to pat dry the steak, then set it in a glass or stainless steel container with a tight cover. Pour the Guinness over the steak and set aside. Cut the onion into -inch-thick slices. Set the slices on top of the steak, then cover the container and refrigerate for 1 to 2 hours. Heat a gas or charcoal grill to medium. Set the cheese in the freezer. Remove the meat and onions from the marinade and pat dry. Brush everything with a thin coat of olive oil, then season with salt and pepper. Place steak and onions on the cooking grate over direct heat and sear for 6-8 minutes. Turn the steak and onions and sear on the second side for another 6 to 8 minutes. (Alternatively, you also can sear the steak and onions on a stovetop grill or grill pan for several minutes per side, then finish cooking in a 350 degree oven set on a rack over a sheet pan.) Transfer the steak and onions to a platter. Remove the cheese from the freezer and use a vegetable peeler or paring knife to shave Boursin on top of the steak and onions. Cover with foil and set aside. Brush each slice of bread with oil, then grill them until lightly toasted, about 1 to 2 minutes. Thinly slice the steak, then assemble sandwiches with the bread, steak and onions. Serves four. Nutrition values per serving: 1,250 calories, 42 g fat (18 g saturated), 121 g carbohydrates, 6 g fiber, 88 g protein, 155 mg cholesterol 1,870 mg sodium. Elizabeth Karmel for The Associated Press

     
  • Black Bean Burgers Mar 6, 2012 3:23 PM
    Black Bean Burgers

     
  • Southern-Style Hot Dog Chili with Slaw Feb 15, 2012 6:00 AM
    Southern-style Chili Dogs

     
  • Southern-Style Hot Dog Chili Feb 15, 2012 6:00 AM
    Southern-style Chili

     
  • Peppy Chicken Panini Jan 27, 2012 12:00 AM
    Chicken Pepperoni Panini

     
  • Parisian Ham-and-Cheese Sandwich — Croque Monsieur Oct 26, 2011 1:14 PM
    Parisian Hame and Cheese

     
  • Dressed-up Sloppy Joes Oct 25, 2011 2:00 PM
    sloppy joes

     
  • Quick Carrot Raisin Wrap Sep 6, 2011 1:18 PM
    Toby Smithson: Quick Carrot Raisin Wrap

     
  • Dis Hye Burgers Aug 31, 2011 8:02 AM
    Di's Hye Burgers: Diane Hagopian

     
  • Grilled Vegetable and Hummus Wrap Aug 2, 2011 2:51 PM
    Mint: Grilled Veggie and Hummus Wrap

     
  • Lemon Drop Ice Cream Sandwiches Jul 13, 2011 1:00 AM
    Move Over Mom: Lemon Drop Ice Cream Sandwiches

     
  • Mint Chocolate Chip Ice Cream Sandwiches Jul 13, 2011 1:00 AM
    Move Over Mom: Mint chocolate chip ice cream sandwiches

     
  • Nacho Burgers Jun 15, 2011 12:47 PM
    Burgers

     
  • Bacon Blue-Cheese Burgers Jun 14, 2011 1:58 PM
    Desperation dinners: Bacon Blue-Cheese Burger

     
  • Sloppy Joe Sandwiches Jun 14, 2011 1:45 PM
    2 tablespoons olive oil 4 cloves garlic, minced 1 medium yellow onion, diced teaspoon smoked paprika 1 teaspoon dried basil 1 teaspoon dried oregano 1 pounds lean ground beef pound prosciutto, finely chopped 1 can (15 ounces) tomato sauce cup ketchup 2 tablespoons balsamic vinegar cup grated parmesan cheese Salt and ground black pepper, to taste 6 bulky rolls, toasted 6 slices provolone cheese In a large saucepan over medium-high, combine the olive oil, garlic, onion, paprika, basil and oregano. Saute until the onion is tender and seasonings are fragrant, about 5 minutes. Add the ground beef and prosciutto. Saute until the beef is cooked through and the prosciutto begins to brown, about 8 minutes. Add the tomato sauce, ketchup and vinegar and bring to a simmer. Stir in the parmesan, then season with salt and pepper. Set the oven to broil. Arrange the bottom halves of the rolls on a baking sheet, then spoon some of the sloppy Joe mixture onto each. Top each with a slice of provolone, then broil just until the cheese starts to melt. Top with the other halves of the rolls. Serves six. @Recipe nutrition:Nutrition values serving: 571 calories, 24 g fat (10 g saturated), 45 g carbohydrates, 2 g fiber, 48 g protein, 106 mg cholesterol, 2,312 mg sodium. J.M. Hirsch, Associated Press

     
  • Miso Chickpea Sliders Jun 7, 2011 12:17 PM
    meatless monday

     
  • Chicken Parmesan Sub May 24, 2011 7:47 AM
    chicken sub

     
  • Barbecued Pulled Chicken Sandwiches May 24, 2011 12:16 PM
    bbq chicken

     
  • Grilled Halloumi, Apples and Honey May 10, 2011 12:26 PM
    grilled cheese

     
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